Traditional NO remoulade --Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
Louisiana Crawfish Etouffee Recipe ~ Popular around the state, étouffée literally means "smothered." This rich Creole dish can be prepared with crawfish or shrimp and is served over rice. My sob makes a mean etouffe'e
Szechwan Shrimp: Don't let some of the ingredients fool you -- this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.